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Cauliflower Risotto


Cauliflower Risotto

Cauliflower Risotto

1 Head of Cauliflower blended into rice consistency or One Bag Cauliflower Rice (Trader Joes has this and I stock up!)
3 Plum Tomatoes
1 Cup Cremini Mushrooms
2 Cups Spinach
1 Can Cannelini Beans
2 Cloves Garlic
2 Tbsp Olive Oil
Salt & Pepper to taste

  1. Thoroughly rinse and drain the cannelini beans
  2. Chop the mushrooms and tomatoes into small, bite-sized pieces
  3. In a saute pan, heat the olive oil and garlic
  4. Add the remaining ingredients (cauliflower, tomatoes, mushrooms, spinach, beans)
  5. Season with salt and pepper
  6. Cook for 20 minutes

*optional- I topped mine a grilled chicken breast, drizzled with balsamic reduction


Tandoori Chicken and Cauliflower Rice


Tandoori Chicken and Cauliflower Rice

If you live in NYC you must check out Inday Kitchen.  They serve fast-casual, healthy, Indian-inspired food.  Their motto?  “Good karma served daily.”

Their signature menu item is the “no rice” base.  You don’t have to decide between eating delicious, exciting food, and eating healthy.  I absolutely loved it and wanted to recreate it at home. 


Chicken Tandoori with Cauliflower Rice


1 lb boneless, skinless chicken breast

½ head cauliflower

1 cup Shredded carrots (rainbow carrots for color if available)

1 can light coconut milk

½ tsp oregano

1 tsp cumin

1 tsp turmeric

1 tsp smoked paprika

1 tsp curry powder

Pinch cayenne

Salt & Pepper

Optional- tbsp. cilantro and 2 scallions to top


  1. Dice the chicken into bite sized pieces
  2. Marinate the chicken in coconut milk and all of the listed spices
  3. While this marinates, shred the cauliflower either with a cheese grater or food processor, until it resembles the consistency and size of rice
  4. Chop the rainbow carrots into small pieces also resembling rice
  5. Mix the cauliflower and rainbow carrot rice together
  6. On medium heat, cook the chicken and the marinade in a large pan
  7. In 5-7 minutes the chicken will be cooked through and marinade slightly reduced
  8. Add the cauliflower and carrot rice to the chicken
  9. Chop cilantro and scallions to top


Creamy Cauliflower Soup


Creamy Cauliflower Soup

This is one of my cold-weather favorites.  It tastes creamy and truffle-y (I know that’s not an adjective but it should be)!   The best part?  This decadent soup takes no more than 15 minutes start-to-finish!   I mean really, what’s better than a super healthy recipe that tastes so indulgent? 

As the weather gets colder, my social calendar comes to a screeching halt (voluntarily of course).  I hate the cold; I’m basically allergic to it.  As a result, I stay inside, cook soup, and watch Netflix.  Not so bad right?

This soup is perfect for batch cooking.  One head of cauliflower goes a long way!  This is my go-to Sunday recipe that won’t cock-block my Netflix binging and can still carry me through several lunches at work. 

If you’re in a pinch for lunch and dinner, give this super simple recipe a try!


Creamy Cauliflower Soup

Half head of cauliflower or 2 packages pre-cut cauliflower

Chicken Stock to cover

Salt and Pepper to taste

1 sprig chopped rosemary

1 sprig thyme

1 tsp truffle oil

*Optional- truffle Marcona almonds (Trader Joe’s_

  1. Place the cauliflower in a saucepot.  Add chicken stock to completely cover the cauliflower
  2. Bring the chicken stock and cauliflower to a boil
  3. Boil for 10 minutes or until cauliflower is fork tender
  4. Using a slotted spoon, place the cauliflower in a food processor with salt and pepper, rosemary, and thyme.  You will most likely have to do this in batches, depending on the size of your food processor.  With each batch of strained cauliflower, add 1 ladle of the chicken stock that the cauliflower was cooked in, into the food processor.  
  5. Puree until it is a creamy soup consistency
  6. Drizzle with truffle oil and top with truffle Marcona almonds


Caulifower Crust Pizza/Flatbread


Caulifower Crust Pizza/Flatbread

There’s a huge cauliflower crust craze happening right now and I am a big fan!  No doubt, I’m there with pom poms in hand, cheering on this clean eats game changer. 

No longer does eating clean mean a fond farewell to pizza.  I’ve experimented, and experimented…and experimented with perfecting the crust.  I quickly found it was no easy feat to create a crust in which you could actually pick up the pizza, the way you would with a normal slice. 

Several cauliflower crust iterations involved a necessary fork and knife, and what turned out to be more of a pizza salad than a pizza slice?  But hey, there’s a positive in everything.  Despite the soggy slice saga, I was able to test a variety of different pizza and flatbread toppings and along the way finally perfected my cauliflower crust!

Here, I’m featuring my arugula and prosciutto flatbread because this was the momentous occasion on which I first picked up a slice of cauliflower crust pizza without utensils!  This crust recipe, however, can be topped with literally ANYTHING from traditional pizza toppings to crazy flatbread concoctions! 


Cauliflower Crust Pizza/Flatbread

For the Cauliflower Crust:

½ head cauliflower (you can also use Trader Joe’s Cauliflower rice and eliminate the food processing step)

1/3 cup flax seeds

½ cup almond flour

1/3 cup grated mozzarella and/or parmesan (totally optional if you want paleo/dairy free)

1 egg

1 tbsn garlic powder

2 tspns salt

1 tspn pepper

pinch of red pepper flakes (optional)


For the Vegan Tomato Basil Pesto:

1 cup fresh basil leaves

½ cup pine nuts (walnuts, almonds, etc. will also work)

½ cup cherry tomatoes

Olive Oil until desired consistency- depends how thick you like your spread/pizza topping


Truffle Arugula and Prosciutto Topping:

1 cup arugula

1 tbsn truffle oil

1 tspn truffle salt

4 slices prosciutto


1.     Preheat the oven to 375 degrees

2.     Line a baking sheet with parchment paper

3.     If using whole cauliflower, chop half a head into small florets and place in the food processor.

4.     Process the cauliflower until it’s the consistency of small grains of rice (hence the term cauliflower rice)

5.     Place the cauliflower in a mixing bowl and add the remaining ingredients

6.     Mix all the ingredients together until you have a wet/moldable dough.  *If the consistency is off add a bit more almond flour (if too wet) or egg (if too dry)

7.     Press the cauliflower crust “dough” onto the parchment lined baking sheet.  Crust should be about ½ inch thick

8.     Bake until golden brown around the edges

9.     While the crust is baking place the pesto ingredients in the food processor.  Process until you reach the desired spread consistency

10. Place arugula in a mixing/salad bowl.  Toss with truffle oil

11. Apply toppings.  **If making a traditional pizza, take the pizza out of the oven, put sauce and cheese on top and bake for another 10 minutes until cheese is melted.  If making a flatbread take the pizza out of the oven and apply toppings- no need to return to the oven!

12. Top the crust with truffle arugula, sliced prosciutto and sprinkle of truffle salt

13. ENJOYY!!